Instructions
Step 1 Cook jasmine rice according to package instructions and set aside.
Step 2 Bake or air-fry the thick-cut fries until golden and crispy, about 20-25 minutes.
Step 3 Heat vegetable oil in a large skillet or wok over medium-high heat.
Step 4 Add chicken pieces and cook for 5-6 minutes until browned and cooked through. Remove and set aside.
Step 5 In the same pan, add a little more oil if needed and stir-fry the onion, garlic, and ginger for 2 minutes until fragrant.
Step 6 Add sliced bell peppers and cook for 3-4 minutes until slightly tender but still crisp.
Step 7 Return the chicken to the pan and stir in soy sauce, oyster sauce, chili garlic sauce, brown sugar, salt, and pepper.
Step 8 Pour in the cornstarch slurry and stir well to thicken the sauce. Cook for another 2 minutes.
Step 9 Plate the stir-fry with a serving of jasmine rice, crispy fries, and garnish the rice with crushed red pepper flakes.
Storage and Reheating Tips
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat the stir-fry in a skillet over medium heat or microwave for 2-3 minutes until hot. Reheat fries in the oven or air fryer to maintain crispiness. Rice can be microwaved with a splash of water to restore moisture.
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